Winter has struck. The pilled old coats have been dusted off and removed from the hibernation locale in the closet, set for wear in the CityMag office – orange and navy tartan is this reporter's jacket of choice.
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It’s not all scones and crochet at the Country Women’s Association any more. North Adelaide chapter president Shahnee Dack proves things have progressed with her public BBQ friendly burger recipe.
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The Ethiopian cooking queen of Adelaide brings her traditional cuisine to a gas-fired BBQ hotplate in Bonython Park.
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You won’t find any spaghetti with these meatballs.
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We lured Marie Robertson away from her garden, bees, pet dog and soon-to-open patisserie in the Crack building on Franklin Street to create something sweet for us on a Rymill Park public BBQ.
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Botanic Gardens Restaurant head chef Paul Baker stuck near his natural habitat for his stint on the public BBQ, opting to transform some lettuce and onions into a smokey and full-flavoured dish using a dodgy hibachi set-up in Botanic Park.
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BBQ hotplates are usually the home of sizzling chops and sausages, but Let Them Eat’s Tanya Agius proves that you don’t need meat to create a tasty charred treat (although cheese helps).
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Sisters Bich and Linh Nguyen are best known for introducing the like-a-sandwich-but-better bao to Adelaide. But it’s the creativity and authenticity in their food that keeps their store – Mamachau – busy and makes their stint on the BBQ a success.
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Using produce grown in her home garden, The Salopian Inn co-owner and head chef Karena Armstrong uses the public BBQ to cook a dish that typifies her approach to Australian cuisine.
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Scottish-born Jock Zonfrillo should be remembered as the chef who brought Australian native food to high-end dining with restaurant Orana. But CityMag will always remember him as the guy who smoked meat on one of the city’s lukewarm public BBQs.
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